Ingredients portion 4
Beef cheeks 1kg
Vegetable broth ½ l
Red dry wine 400ml
Celery stalk 140 g
Carrots 350 g
Champignons 100 g
Onions 250 g
Red onion 100 g
Leeks 50 g
Garlic 1 head
Dill 10 g
Cilantro 10 g
Parsley 10 g
Estragon 10 g
Olive oil 2 tablespoons
Laurel leaf 2 pieces
Thyme 3 stalks
Rosemary 3 stalks
Black pepper to taste
Ground black pepper to taste
Salt to taste
Cooking instructions 5 hours
1 Peel the cheeks and fry on both sides in olive oil until nicely crusted. Put the cheeks into a large ovenproof dish.
2 In the same frying pan, fry the chopped onion, 200 grams of carrot and celery until golden. Transfer to the cheeks.
3 Add the cross-cut garlic clove. Pour in the wine and simmer on a medium heat for about ten to fifteen minutes. Then add the vegetable bouillon, bay leaf, two sprigs each of thyme and rosemary and allspice, cover and place in the oven preheated to 160 degrees for four hours.
4 Remove the cooked meat and cut into large pieces. Strain the sauce and recombine it with the cheeks. Add the remaining carrots and simmer for fifteen minutes. Add the leeks and mushrooms (peeled) and sauté for another five minutes. Then put chopped onion rings and finely chopped herbs: dill, parsley, coriander, tarragon, a sprig of thyme and rosemary. Season with salt and pepper. Add a crushed clove of garlic if desired. Leave for a minute, then arrange on a plate.
